Steak with creamy garlic sauce

 

 

Ingredients:

– Ribeye steak – 2 pieces (about 250 g each)
– Garlic – 4 cloves, minced
– Heavy cream – 200 ml
– Butter – 50 g
– Fresh parsley – 2 tablespoons, chopped
– Salt – to taste
– Pepper – to taste

 

Instructions:

1. Prepare the steak: Remove the ribeye steaks from the refrigerator and leave them at room temperature for about 30 minutes. This allows for more even cooking. Season the steaks with salt and pepper on both sides.

2. Cook the steak: In a frying pan over medium-high heat, melt 25 g of butter. When the butter starts to foam, add the steaks. Cook each side for about 4-5 minutes for medium rare, or until cooked to your desired doneness. Once cooked, remove the steaks from the pan and let them rest on a plate.

3. Make the creamy garlic sauce: In the same pan, add the remaining 25g butter and minced garlic. Sauté the garlic for about 1-2 minutes until golden and fragrant, being careful not to burn it.

4. Add the cream: Reduce the heat to medium-low and stir the heavy cream into the pan. Stir well to combine with the garlic and simmer for about 3-5 minutes until the sauce thickens slightly. Season with salt and pepper to taste.

5. Finish the dish: Add the chopped fresh parsley to the sauce and mix well.

6. Serve: Slice steaks if desired and arrange on plates. Drizzle generously with the creamy garlic sauce. Garnish with a few sprigs of fresh parsley for a pop of color.

Cooking Tips: For a perfectly cooked steak, use a meat thermometer. The internal temperature for a medium-rare steak is around 57-60°C. Serve this dish with grilled vegetables or mashed potatoes for a complete and tasty meal. Bon appétit!”